Monday, April 25, 2011
Wedding Timelines {Planning Tips}
We all love the fun and pretty parts of wedding planning: the color palette, the decor, the perfect details. But there is a lot of nitty-gritty that goes into making a wedding day run smoothly. And, trust me, if the timing is bad and your day not well thought-through no one will remember those pinch-me-cute favors. So here are just a few important things to think about when you're planning your wedding day time line.
- Leave some wiggle room. Okay, a lot. If your schedule is packed with no room for error, you will be in big trouble when the makeup artist runs late or the limo gets lost getting to your house.
- Check for any road closures, parades, festivals or major events going on near the route to and from your wedding. Don't be surprised on your wedding day by construction blocking the way you told everyone to get to your church!
- Test drive the route to your wedding on a Saturday (or whatever day of the week your wedding falls on) to get an idea of the traffic and how long it really takes to get from the church to the reception.
- Get an estimate from your caterer or hotel how much time it will take them to serve dinner so you can plan the rest of the reception events accordingly.
- Make sure you know how many breaks your band will take (and how long) and put those in your schedule.
- Arrange for a time for your vendors to eat (preferably when you and guests are eating). Some of the people working for you on your wedding day put in very long days (photographers, videographers, wedding planners) and it's always thoughtful to arrange for food for them.
- For special dances, specify the song and artist and double check that the band knows the song or the DJ has the song in his repertoire. There are multiple versions of many songs and it is never a nice surprise to be dancing to the wrong song!
- Get cell phone numbers from everyone involved in your wedding when you're confirming final contract and delivery details.
These are just a few quick tips to think about. My best advice is to hire a good wedding planner to coordinate the wedding day and put together the schedule for you. They will think of so many things you won't and a good one is worth his or her weight in gold. Good luck!
Friday, April 22, 2011
Bunny Love!
A couple of years ago, I had a wonderful Easter weekend wedding where we did a twist on the usual candy buffet and instead had tiny Easter baskets for guests to fill with traditional Easter candies. Guests loved stocking up on Peeps, Cadbury eggs, malted milk eggs, chocolate bunnies and jelly beans in all colors! I loved seeing how excited adults got when they saw the candies they had loved as kids.
So here's wishing everyone lots of fabulous candy this weekend whether you celebrate Easter or not. Easter has the best candy! Cheers!
Thursday, April 21, 2011
Poppies, Poppies!
The sight of fluttery, bright poppies makes me happy so I was thrilled to see them on the cover of Martha Stewart Living this past month! Poppies aren't an often used wedding flower but I think their beauty is overlooked so here is a tribute to poppies and some lovely ways to incorporate them into your wedding.
Both of these rustic weddings feature stunning poppy bouquets!
A tailored poppy bouquet for a swanky affair!
Poppy centerpieces! Love their versatility: fabulous in tea tins or in flats of grass.
Talk about a sophisticated take on poppies. I love this muted still life!
Poppilicious paper products!
Love these poppy cakes!
Have a great day and enjoy the poppy inspiration!
Tuesday, April 19, 2011
Enchanted Atelier Styling Nights!
So you've picked out your gorgeous gown and scored the perfect pair of shoes but you seem to be at a loss when it comes to finding your bridal bling. Sound familiar? Well no need to worry, Hitched is here to help!
Beginning on Thursday, April 21st, they'll be hosting monthly Styling Nights where the Hitched Gals will be on hand to help you find the veils and jewelry to perfectly suit your big-day style. While the usual collection of baubles will be available for viewing, Hitched is so excited to also be featuring the amazing accessories from Enchanted Atelier. There will be a plethora of belts, headbands, headpieces, fascinators, and birdcages at your disposal and Enchanted Atelier's designer, Liv, will be there to answer any questions and help you pull together your total "look".
What: Hitched Styling Night featuring accessories by Enchanted Atelier
When: Choose a night and RSVP
Thursday, April 21st, from 5pm to 8pm
Thursday, May 19th, from 5pm to 8pm
Thursday, June 23rd, from 5pm to 8pm
Special Treat: As an added bonus, Hitched is offering 10% off all accessories purchased during the event!
RSVP: 202.333.6162 or appointments@hitchedsalon.com
(Please specify which date you'd like to RSVP for!)
Have fun!
Monday, April 18, 2011
April Showers...Bring Smiles
As I drove into DC Saturday, all I could think was, "this just isn't fair". Todd and Lissette deserved magic at their wedding and rain or shine, that's what we made happen for them. The rain passed before we began the ceremony and the rest of the night was smooth sailing thanks to my great team of Design Cuisine, the Corcoran, Yellow Door Floral, Digital Lightning, Jenny Lehman and DJ Andres.
Here's a sneak peak of the new hottness, Boxi. It's a photo booth for the Facebook age. You don't get a print out, you e mail it to yourself so you can post it, well anywhere and you don't have to worry about losing your pictures, EVER! Check out out "test shots".
Here's a sneak peak of the new hottness, Boxi. It's a photo booth for the Facebook age. You don't get a print out, you e mail it to yourself so you can post it, well anywhere and you don't have to worry about losing your pictures, EVER! Check out out "test shots".
Kathleen from the Corcoran and I took the first practice shot.
And there's me and the happy bride.
And then Maeve and I decided to dress up.
Stay tuned for more images from Lissette and Todd's "Tornado Watch" wedding!
Sara
Friday, April 15, 2011
Death on the Aisle {Chapter Fourteen}
After a short delay, Annabelle and crew are back. I hope you enjoy!
Chapter Fourteen
“Well, I’d say that went really well,” Kate said as I maneuvered my car through Georgetown. “We’re less than a week away from the wedding on the yacht and we now have one dead body and a security crew camped out on board?”
“It’s not our smoothest wedding so far, I’ll give you that,” I said. “But at least we have a security crew to make sure nothing else goes wrong.”
“When were they getting to the boat?”
I looked at my watch. “Probably around now. Reese said it wouldn’t be more than an hour.”
“Speaking of Detective Reese . . .” Kate let her voice trail off.
“What?” I tried to sound normal but my voice came out high and nervous.
“If I didn’t know better, I’d say you two picked up right where you left off,” Kate said. “You looked pretty cozy to me.”
“Where we left off was Reese walking away a few months ago,” I said. “And how did you notice anything surrounded by all those attentive cops?”
Kate shrugged. “I have special radar for people being hit on.”
“Reese was not hitting on me. He was doing his job and investigating my connection to the murder scene.”
“Um hmm.” Kate didn’t sound convinced. “Are you going to tell Ian you ran into your old flame?”
I opened my mouth to protest that Reese was hardly a flame when I realized that I hadn’t thought about Ian all morning. “I don’t know.” A wave of guilt swept over me and I gnawed at the corner of my lip. Should I mention running into Reese? Was it sneaky not to mention it or was it even worth mentioning?
Kate glanced at me then changed the subject. “Well, at least we’re going to make it to our appointment on time. If we’d stayed much longer we’d never be able to get the fish market smell off us.”
“And we got rid of Leatrice,” I said. We’d just dropped her off at my apartment building after practically dragging her away from the crime scene at the docks and convincing her that there was nothing more she could do to help console Brody, the bride’s brother, or help Detective Reese.
Kate sighed. “We got rid of one crazy and now we’re going to meet two more.”
“Debbie and Darla aren’t crazy,” I said.
Kate gave me a look that said she disagreed.
“You have to admit that they’re our most fun clients.” Debbie and Darla Douglas, the mother-daughter duo from the Deep South, had been planning Debbie’s wedding to Turner Grant the Third with us for what seemed like years but it was finally just a few weeks away. Debbie and Darla loved anything pink, anything preppy and anything that came out of a cocktail shaker (and had been known to carry full cocktail shakers around in their preppy pink purses).
“Of course they’re fun,” Kate said. “They’re always three sheets in the wind.”
“Three sheets to the wind,” I muttered. “And they’re not always drunk. We just see them when it’s almost happy hour.”
“The breakfast meeting we had at their house?”
I cringed. It was hard to explain away Bloody Marys at nine in the morning on a weekday. “But they’re so much fun and they always send in their payments on time.”
Kate shook her head. “You’re a cheap date, Annabelle.”
I couldn’t help but to laugh. “Look who’s talking!”
Kate ignored my comment and motioned to a street parking space on 31st Street right across from glass-fronted flower shop, Lush. We were meeting Debbie and Darla for the final floral meeting before the wedding day. Usually we did the final floral run-down over the phone but they’d changed the look so many times that we thought an in-person meeting would be a good idea.
The shop was called Lush but the shop’s floral designers, Buster and Mack, went by the title Mighty Morphin Flower Arrangers in the Christian biker world, and I’d never been able to think of them as anything else.
As Kate and I stepped out of my car and started across the street, Mack stepped out the glass door of Lush and waved from under the pale green awning. To say that Mack didn’t look like how people imagined florists to look would be an understatement. Although he didn’t have any hair on top of his head, he sported a red goatee, a pierced eyebrow and wore enough black leather to make a vegan weep. At slightly under six feet and three hundred pounds, he was the smaller of the two men.
“Come on in, sweeties,” he said, hurrying us over. “We just got an espresso machine for the shop, and I’m playing barista. Can I make you a cappuccino?”
“That would be perfect.” I followed Mack into the shop and hopped up onto a metal stool. I normally only drank coffee that came Frappucinoed but after the morning at the docks, I needed something to get me back on track.
“Do you have skim milk?” Kate asked.
While Mack fiddled with the elaborate espresso machine in the back, I looked around the uber-stylish floral studio. There was nothing frilly about Lush, just concrete floors and galvanized metal buckets of flowers on chrome racks lining the walls. I sat at the long, high metal table that ran the center of the room and took in the vivid hues of blooms lined up in square glass vases in front of me. Pale blue hydrangea, fluttery pink roses with orange edges, crisp green orchids, buttery yellow ranunculus, peach stock. I took a deep breath and inhaled the mix of sweet and crisp.
“Two skinny caps with just a touch of chocolate shavings,” Mack said, balancing two bulbous white cups on their saucers as he walked toward us. He set them down on the table. “Do I sound like a barista?”
“Mmmm.” Kate made an appreciative noise as she took a sip from her cup.
“Can you make me one?” Buster appeared from the back of the shop where there was an entrance to their workroom. “I need some energy before this bride and MOB get here.”
He came over and pecked me and Kate on the cheeks. Buster was the more imposing of the two men with an extra few inches and quite a few more pounds. His goatee was dark brown, he didn’t have any piercings and he kept his motorcycle goggles perched on the top of his head but he shared Mack’s penchant for black leather.
“Remind me why we’re meeting again.” Buster sank onto a metal stool next to me and it groaned from the impact.
“Because they were too tipsy at the last meeting to remember what we discussed,” I said, sipping at my frothy cappuccino.
“Well, this time we can dry them out with coffee,” Mack called from his post at the espresso machine.
“Unless you plan to make it Irish coffee, good luck getting them to drink it,” Kate mumbled.
I suspected that Kate was right. Debbie and Darla had been on a “liquid” diet for the wedding since we’d started the planning. They avoided anything that wasn’t clear and served straight up. I think their only exception was for olives.
Buster sniffed the air. “Do I smell fish?”
Kate slapped me on the arm. “I told you we stayed at the docks too long. I’m going to have to rewash my hair for my date tonight.”
Buster cocked an eyebrow. “What were you two doing on the docks?”
“We have a wedding on a yacht there this weekend,” I said.
Mack brought Buster his coffee and then folded his arms over his chest, causing several of the metal chains to jingle together. “Who’s doing the flowers?”
“The bride’s stepmother brought in a designer from New York,” I said, hoping to mollify Mack. “It was out of our hands.”
“He’s a nightmare,” Kate said. “Can you please come push him overboard and take over?”
Mack uncrossed his arms and gave Kate a playful push. “Aren’t you the sweetest thing?”
“He’s dreadful,” I agreed. “He’s trying to do a South Beach meets South of France theme.”
Mack wrinkled his nose like he’d gotten a whiff of fish, too. “How perfectly awful.”
“What’s his name?” Buster asked. “We know some designers from New York.”
I took a sip of my cappuccino and wiped the foam off my top lip. “Jeremy Johns.”
Mack sucked in air and staggered back a few steps. Buster’s face darkened and he muttered a few words I’d never heard escape the Christian biker’s lips.
“They do know him,” Kate said to me.
“Consider yourself warned, girls,” Buster said while Mack fanned himself with a smilax leaf he pulled from a nearby bucket. “Jeremy Johns is not to be trusted.”
I was beginning to think that about almost everyone involved in this wedding.
Thursday, April 14, 2011
Pie Pops!
After finding these adorable pie pops for yesterday's post on food trends (pie is one of them if you missed the post), I had to share more. I think these are so cute and a great idea for a dessert buffet or for favors for guests to take home or for passing around the dance floor at the end of the night.
As a Southern girl through and through, I love pie. And I love that it's finally getting some play in the wedding world. Cake is nice and all, but give me some pastry any day! You could do just about any flavor. I love cherry, but you could offer apple, pumpkin, sweet potato, blackberry, blueberry . . .
I love the cellophane wrappers with the little stenciled drawing to indicate the flavor of the pie pop. In this case, Luxirare did apple, banana, pumpkin and blackberry.
And how sweet are these heart-shaped pops?
For step-by-step instructions on making these using packaged pie dough and easy fillings, be sure to check out the post at Luxirare or Bakerella. I think I feel a baking spurt coming on!
Wednesday, April 13, 2011
Wedding Cuisine Trends for 2011
- The Gastropub phenomenon. Beer is huge now so why not add beer pairings with cheeses or small bites? Lagers, ales, stouts can all be included in a fun beer tasting bar.
- Farm-to-Table. Lots of couples who consider themselves foodies or locavores are interested in where everything comes from. Including the food's lineage on menu cards--the farm that grew the heirloom tomatoes or the ranch that raised the organic beef-- or on the food signs for the buffet, is something that's becoming more popular.
-Global flavors. Ethnic options from Thailand, Latin America, Africa and Vietnam are all popular. Vietnamese Pho soup sips and mini Oaxacan tacos offer guests something unique during cocktail hour.
-Small is still big. Small bites from fries in paper cones to mini salads in edible cups are still popular. It's all about portion control and giving your guests lots of interesting bites instead of huge, groaning plates of food.
-Whoopie! The cupcake has been bumped off for the whoopie pie. These yummy treats come in tons of flavors and are easy and fun to eat.
-Eye on the Pie. As a huge fan of pies, I'm thrilled that they are taking their rightful place at weddings. I love the idea of a pie table instead of a dessert buffet! And how cute are these pie pops?
-Food Trucks. Food trucks that dish out deluxe fare are all the rage in cities right now (DC has amazing lobster rolls served out of a truck). Have one pull up at your wedding for late night nibbles!
Okay, now I'm really hungry! Enjoy!
Monday, April 11, 2011
Tiptoe through the Tulips
I adore tulips! Whether it's because they mean an end to cold weather with the coming Spring or whether it's their bold colors or whether I just resonate to the graceful lines, they've always been one of my favorite flowers. Since the yellow and orange tulips in my front yard are in full bloom (and make me happy every time I walk outside), I thought I'd share some gorgeous tulip ideas for weddings.
Tulip bouquets are stunning whether in a single hue or mixed together.
These feather tulips mixed with real feathers are so unique and lovely.
Parrot tulips make fabulously dramatic arrangements. Love these in red!
What is prettier than a mass of gathered tulips? I love that they look amazing whether given a modern look in glass or in a classic urn.
Is anyone using tulips in their Spring weddings? Happy Spring!
Friday, April 8, 2011
English Wedding Inspiration
We're certainly not immune to the royal wedding fever that's taken over the wedding world. It may age me, but I remember waking up early to watch Princess Diana's wedding (I was very young, of course--practically an infant) and being entranced by the pomp and ceremony. So today I found just a few little nods to British wedding elegance.
Nothing says English like enormous boxwoods!
These flowers were inspired by legendary English floral designer Constance Spry, who designed flowers for Queen Elizabeth's coronation and several royal weddings.
And, of course, nothing is more British than a nice spot of tea in lovely china tea cups.
I'm including my favorite recipe for classic cream scones (I got this from Southern Living Magazine years ago). They have an amazingly light texture for scones and seem to melt in your mouth. These are brilliant with clotted cream and strawberry jam or lemon curd. I could eat an entire batch just by myself!
2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup sugar
1/3 cup butter or margarine, cubed
1/2 cup whipping cream
1 large egg
1 1/2 teaspoons vanilla extract
1 egg white
1 teaspoon water
Sugar, for sprinkling
Whisk together cream, egg, and vanilla; add to flour mixture, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface. Pat dough to 1/2-inch thickness; cut with a 2 1/2-inch round cutter, and place on baking sheets.
Whisk together egg white and 1 teaspoon water; brush mixture over tops of scones. Sprinkle scones with additional sugar.
Bake at 425 degrees for 13 to 15 minutes or until lightly browned. This recipe makes 1 dozen scones
Nothing says English like enormous boxwoods!
These flowers were inspired by legendary English floral designer Constance Spry, who designed flowers for Queen Elizabeth's coronation and several royal weddings.
This wedding cake was inspired by an old English china pattern.
Bekka Brunsteter
I'm including my favorite recipe for classic cream scones (I got this from Southern Living Magazine years ago). They have an amazingly light texture for scones and seem to melt in your mouth. These are brilliant with clotted cream and strawberry jam or lemon curd. I could eat an entire batch just by myself!
Classic Cream Scones
2 cups all-purpose flour2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup sugar
1/3 cup butter or margarine, cubed
1/2 cup whipping cream
1 large egg
1 1/2 teaspoons vanilla extract
1 egg white
1 teaspoon water
Sugar, for sprinkling
Recipe
Combine first 4 ingredients. Cut in butter with a pastry blender until mixture is crumbly.Whisk together cream, egg, and vanilla; add to flour mixture, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface. Pat dough to 1/2-inch thickness; cut with a 2 1/2-inch round cutter, and place on baking sheets.
Whisk together egg white and 1 teaspoon water; brush mixture over tops of scones. Sprinkle scones with additional sugar.
Bake at 425 degrees for 13 to 15 minutes or until lightly browned. This recipe makes 1 dozen scones
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